WEST VIRGINIA SQUIRREL AND GRITS NACHOS

Chef Anne Hart of Provence Market in Bridgeport, West Virginia, says this is a personal favorite recipe, though she can't serve it on her restaurant menu. "Youll have to harvest from your own backyard or your Daddys freezer...," she tells us.

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Preparation

Place squirrel in pressure cooker. Add veal stock, onion, carrot, bay, and peppercorns. Cook for ½ hour or until meat is tender. Remove to cool. Shred squirrel meat (as you would pulled pork).
Soak corn meal in water until softened. Add remaining ingredients. Roll out to as thin as possible, and cut into triangles. Fry in 350-degree oil. Remove and drain on paper towels.
Combine diced tomatoes, garlic salt, lime juice, onion, capers, and sliced black olives.
Plating:
Place single layer of chips on a platter. Layer chips with cheese and squirrel. Repeat. Top with salsa.